I normally hate the comparison of food items to crack. I mean, it’s food, not a drug, but these slow cooker candied nuts might be the exception.
If anything can possibly be labeled as addictive as a drug, it’s these candied nuts. Coated in sugar and spices (there’s the option for chipotle if you’re into that sweet-and-spicy thing) and slow-cooked until sticky, finger-licking perfection, these nuts make a great edible holiday gift. Or keep them for yourself as an indulgent snack. I guarantee, once you taste them, it’ll be pretty darn hard to give them away.
Slow cooker candied nuts
Prep time: 10 minutes | Inactive time: 1 hour | Cook time: 2 hours | Total time: 3 hours 10 minutes
- 1 egg white
- 2 teaspoons vanilla extract
- 2 cups walnuts
- 1 cup pecans
- 1/2 cup almonds
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1-1/2 teaspoons cinnamon
- 1 teaspoon chipotle pepper (optional, for a spicy-sweet variation)
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch kosher salt
- 3 tablespoons water
- In a small bowl, whisk together the egg white and vanilla until foamy.
- Add the nuts to the slow cooker, pour the egg white mixture on top, and toss until well coated.
- In a small bowl, mix together the sugars and spices until combined.
- Pour into the slow cooker, and toss until the nuts are evenly coated.
- Cover, and turn on low for 2 hours. Stir every 20 to 25 minutes to keep from burning.
- Add the water in the last 20 minutes of cooking, stir until a sticky glaze forms, then replace the cover, and continue cooking for the last 20 minutes.
- Line a baking sheet with parchment paper.
- Transfer the nuts from the slow cooker to the baking sheet in a single layer, and let harden for 1 hour.
- Break up any clumps, and package in a jar or container if using as a gift, or store in an airtight container.